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The restaurant usually combines six grains in a hearty pilaf; basmati rice, wehani rice, and wild rice, along with barley, black barley, and wheat or rye berries. All of these grains cook in about the same amount of time, although some are softer or firmer than others, leading to a diversity of texture. Try this pilaf with your own selection of grains. -- Eric Tucker 1) In a medium, heavy saucepan, cook the onion, carrot, celery and stock over medium heat until the vegetables are just softened, about 5 minutes. Add the sage, thyme, marjoram, pepper, and salt. Add all the grains and stir constantly for about 2 minutes to toast them. 2) Add the mustard, tamari, and water. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 to 35 minutes, until the liquid is absorbed. Remove from heat, and let sit for 10 minutes before serving. EACH SERVING: 230 CALS (8% from fat), 6g protein, 47g carbs, 2g fat, 539mg sodium, 6g fiber, estimated by authors. *INFO* Recipe adapted from one in The Millennium Cookbook by Eric Tucker & John Westerdahl (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >modified to fit Mastercook. firstname.lastname@example.org 3/99 elf/ veg-recipe/ recipe-cafe Recipe by: Eric Tuckers Millennium Cookbook Posted to EAT-LF Digest by PatHanneman
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